Oak View Group

Oak View Group

Regional Executive Chef- West - Oak View Group

Oak View Group
Other (consulting, membership, non-profit, real estate): Other
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Overview

The Regional Executive Chef has the primary duty of supporting culinary operations through OVG’s accounts across the Western half of the United States and Canada. The Regional Executive Chef will serve as a mentor and resource to our culinary teams in regards to best practices, qualify standards, and the hiring and development of culinary staff. They will also provide both planning and hands on support for key events including VIP functions, account openings, sales presentations and seasonal start ups.

 

This person will serve as a key liaison between corporate, regional and location based personal. As such they will be expected to actively participate in OVG's Culinary Council and to be an expert on our specified products and standard policies and procedures. The Regional Executive Chef will also be the point person on coordinating cross regional culinary support for special events.

 

While working within OVG accounts, the Regional Executive Chef should observe and provide feedback on daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Regional Executive Chef should be prepared to coach the on site team regarding effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. .

 

This is a key position for the effective and profitable operation of the business. The Regional Executive Chef Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.   The Regional Executive Chef must be able to travel to other venues to provide management oversight, as directed.

 

This role will pay a salary of $125,000 to $135,000.

 

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

 

post through 3/31/24

Responsibilities

  • Supports talent acquisition and unit leadership with Executive chef selection and onboarding
  • Serves as the point of contact for new account onboardings in their region
  • Coordinates cross unit culinary support for large events or staffing gaps
  • Provides onsite support for large or VIP events
  • Supports units in maximizing compliance results - actively reviews with high impact accounts
  • Supports units in training and monitoring food safety programs — identifies common gaps and supports action plans to address
  • Conducts on site evaluations and creates action plans for “troubled” accounts

Qualifications

Knowledge, Skills and Abilities:

  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

Education and Experience:

  • Minimum of 5+ years multi-unit kitchen management experience.
  • Demonstrated and verifiable track record of meeting projected costs.
  • Professional appearance and presentation required.
  • Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
  • Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
  • Working knowledge of employee scheduling in a hospitality environment.
  • Ability to obtain and maintain certification in a nationally recognized sanitation program.  

Physical Dimensions:

 

Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl. The employee is frequently required to lift up to 75 pounds. The vision requirements include the ability to adjust focus, peripheral vision and close vision.